Roman-Style Boiled Meatballs

Method

1. Prepare the bollito: place chicken, turkey, and beef muscle in a pot of cold water. Bring to a boil, then simmer for 2 hours. Add whole potatoes and cook for another hour until tender.
2. Remove the meat from the pot, discard bones from chicken, and shred all meat by hand (do not use a meat grinder).
3. Mash the cooked potatoes.
4. Finely chop parsley leaves (only the leaves).
5. In a large bowl, combine shredded meats, mashed potatoes, parsley, salt, pepper, grated lemon zest, grated Parmesan, and one egg. Mix well.
6. If the mixture is too wet, add a small amount of stale bread to absorb moisture.
7. Shape the mixture into meatballs, about 70-80 grams each.
8. Set up three bowls: one with flour, one with beaten eggs mixed with a splash of water (about 3 tablespoons), and one with coarse breadcrumbs.
9. Coat each meatball first in flour, then in egg, then in breadcrumbs, pressing firmly so the breadcrumbs adhere.
10. Heat peanut or extra virgin olive oil in a deep pan to 160-170°C. Fry the meatballs in batches until golden brown and crispy on the outside, and hot throughout.
11. Serve immediately.